Beer-Braised Stew Recipe

Beer-Braised Stew Recipe

Guests will take one bite of this savory stew and immediately know something is different. And they'll never guess the secret ingredient is beer! Serve this with a loaf of freshly-baked bread and everyone will be happy. —Geri Faustich, Appleton, Wisconsin

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain.

Transfer to a 5-qt. slow cooker. Add the carrots, bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture.

Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender.

In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.Yield: 8 servings.

Originally published as Beer-Braised Stew in Slow Cooker Recipe Cards 2012
2012, p21

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain.

Transfer to a 5-qt. slow cooker. Add the carrots, bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture.

Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender.

In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.Yield: 8 servings.

Originally published as Beer-Braised Stew in Slow Cooker Recipe Cards 2012
2012, p21

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Susie77 User ID: 98373266107

Reviewed May. 19, 2017

"I never thought of using beer in a stew recipe so gave this one a whirl. It was pretty good. Some changes I made, after looking through other reviews: I substituted corn starch for the flour when thickening. Instead of trying to thicken in the slow cooker which has never worked well for me, I removed most of the liquid and thickened it on the stove top, then returned to the slow cooker.

I don't know what the canola oil is for in the ingredients list, so did not use. I also did not discard the bacon drippings, but used them to saute the onions and carrots. I also added cut-up red potatoes in the last two hours of cooking."

"My husband made this the other day. He made it following the recipe, except the bacon was jalapeño flavored. The stew had a very nice flavor but I would've liked it a little thicker, it was more like soup. I'm sure that it could've been thicker if my husband added a little more flour. Will probably make again."

MY REVIEW

kitzer User ID: 4188178213195

Reviewed Oct. 3, 2012

"A major concern about this recipe is in the first paragraph, second sentence of the directions.

Specifically, -- "Discarding Drippings" --

Why would people discard bacon drippings?

Also - this recipe serves 8 - has anyone EVER tried to divide '1 teaspoon of garlic' between 8 people??? Good luck!!

Other than those obvious points, I might add some sweet pepper halves and some baby red potato halves to the mix.